1lb Lamb Mince 1 onion, grated
4 cloves, Garlic, crushed 2tbsp finely chopped mint
1 tbsp Runny Honey 1tbsp Tomato Puree
3tsp Ground Coriander 3tsp Ground Cumin
1tsp Crushed Dried Chilli ½ tsp Ground Ginger
½ tsp Cinnamon Salt and Black Pepper
Place the minced lamb with all the other Harissa ingredients into a food processor and pulse until well combined. Divide into 8 equal portions. Wet your hands and mould each portion into a sausage about 15cm long around separate pre-soaked bamboo skewers.
Place on medium hot coals, turning every couple of minutes, until well browned but juicy and slightly pink in the middle (about 8-10 minutes).